Thai curries are the perfect example of the balance between the most essential elements of incredible food, and we'll explore the possibilities here. You'll make your favorite curry paste by hand with a mortar and pestle, the traditional way, the way Thai people do it. Each guest makes their own choice of green, red, yellow, or penang curry.
Everyone who visits Thailand develops something of an addiction for their curries. They have everything you could want in a meal. They are at once savory, sweet, sour, spicy, creamy, rich, and fresh. It doesn't get any better than this!
Choose the curry you want to make! Make the paste in a mortar and pestle. Adjust to your own level of spiciness.
Guests receive a 20% discount on future classes and 10% discount on any in-store purchase on the day of class!
Yum Woon Sen (glass noodle salad with shrimp, veggies, fresh herbs, and garlic lime dressing)
Curry paste, choice of: Green, Red, Yellow, or Penang.
Chicken and Vegetable Curry
Local Craft Beer, House and Premium Wines available for purchase
Skills & Info:
Authentic Thai Technique
Mortar & Pestle
Plating & Presentation
Chef Instructor: Timmy Kirk Chef Timmy is a Cincinnati native, and a born roamer. He has lived in a few places around the US and lived and worked in Asia for 5 years. While there he traveled as much as possible, and every time he traveled, his goal was to study the cuisines and cultures of the regions he visited. He has taken more than 40 cooking classes throughout China, Japan, Korea, Thailand, India, and more. He learned the authentic flavors and techniques, and now he is bringing them back home to share the secrets with you. In Denver, Timmy was part of the team that won Q House Modern Chinese the title of "Best Restaurant Denver 2018" by Eater Magazine and helped earn a nomination for “Best New Restaurant in America” by the James Beard Foundation. Although Asian cuisines are his specialty, his knowledge and skills of world cuisines is extensive. Recently, he earned his Level 1 Sommelier Certification.
Our recipes use common ingredients that may or may not be specified in the menu, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy or dietary restriction we should be aware of, please call or email before attending the class. We may or may not be able to accommodate.
A minimum 48-hour notice via phone or in-person (not email) is required for class cancellations or rescheduling for reservations of one to three guests. A minimum 7-day notice via phone or in-person is required for class cancellations or rescheduling for reservation of four or more guests. If you are unable to attend a class, you are encouraged to send someone in your place. We cannot make exceptions.